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Chinese Braised Ribs 红烧排骨

Based on 2 ratings

Linlin Wang

Community Member

“Apologies for my awkward descriptions since it’s my very first shared recipe in English! There’re many variations of this fish but I chose to share this basic one. It’s delicious serving with rice. Dark soy sauce darkens food color and soy sauce adds a salty flavor. Feel free to adjust the amount based on your preference. Tips: ingredients such as star anise, cooking wine, sugar, dried red peppers, scallions and gingers are helpful in getting rid of the rancid taste of meat blood. Bon appetite!”

Difficulty

Medium 👍
10
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
1 lb pork rib
dried red pepper
star anise
4 tbsp cooking wine
¼ cup soy sauce
4 tbsp dark soy sauce
sugar cube
4 tbsp oil
  • Step 1/5

    Fully submerge the ribs in cold water. Add cooking wine and boil the water. *Cooking wine is useful in getting rid of the rancid taste of meat.
    • 4 tbsp cooking wine

    Fully submerge the ribs in cold water. Add cooking wine and boil the water. *Cooking wine is useful in getting rid of the rancid taste of meat.

  • Step 2/5

    Take the ribs out using chopsticks or a skimmer spoon and rinse them using warm water.

    Take the ribs out using chopsticks or a skimmer spoon and rinse them using warm water.

  • Step 3/5

    Wash the pot/wok if you want to use the same one to cook the ribs. Add oil to the wok, and pour the ribs to the wok when the oil is heated.

    Wash the pot/wok if you want to use the same one to cook the ribs. Add oil to the wok, and pour the ribs to the wok when the oil is heated.

  • Step 4/5

    Add cold water until the ribs are half way submerged. Add sugar, dried red pepper, star anise, and soy sauce. Put the lid on until the water boils and then lower the gas to 4 or 5. Cook for 30-45 minutes. You can also add some ginger and scallion at this step to fully get rid of the rancid meat taste just in case.
    • star anise
    • dried red pepper
    • ¼ cup soy sauce

    Add cold water until the ribs are half way submerged. Add sugar, dried red pepper, star anise, and soy sauce. Put the lid on until the water boils and then lower the gas to 4 or 5. Cook for 30-45 minutes. You can also add some ginger and scallion at this step to fully get rid of the rancid meat taste just in case.

  • Step 5/5

    Remove the lid and turn the heat back to high. Carefully watch the water because it evaporates quite fast. Stir the ribs if needed in case they get sticky to the pot/wok. The ribs are done when there’s only a little broth left and it should be a bit sticky. Their color is also much darker.

    Remove the lid and turn the heat back to high. Carefully watch the water because it evaporates quite fast. Stir the ribs if needed in case they get sticky to the pot/wok. The ribs are done when there’s only a little broth left and it should be a bit sticky. Their color is also much darker.

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